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SHRIMP PO BOY WITH CREAMY COLE SLAW

SHRIMP PO BOY WITH CREAMY COLE SLAW

SHRIMP PO BOY WITH CREAMY COLE SLAW

 

 

SHRIMP PO BOY WITH CREAMY COLE SLAW
 
SHRIMP PO BOY WITH CREAMY COLE SLAW
Recipe By:
Ingredients
  • 1. See recipe for Bayou Fried Shrimp.
  • 2. Prepare shrimp according to recipe or fry your way.
  • 3. See recipe for Creamy Cole Slaw.
  • 4. Dress the po-boy bread with your favorite condiment.
Instructions
  1. Add the cole slaw and the shrimp and serve
Bayou Fried Shrimp
 
Bayou Fried Shimp
Recipe By:
Ingredients
  • 2 dozen, peeled large raw shrimp (can leave tail on for effect)
  • 2 c. milk
  • 1 large egg
  • ½ c. yellow mustard
  • Targil Seafood rub
  • Salt and red pepper
  • 1 pkg. Targil Fish Fry
  • Vegetable or peanut oil
  • Lemons
Instructions
  1. Peel shrimp, leaving tails on. Butterfly, season with seafood rub and extra salt and pepper if needed in a large bowl.
  2. Whisk together milk, egg, mustard and extra seasoning.
  3. Pour over shrimp and let stand 15 minutes to 1 hour.
  4. Combine fish fry with salt, red pepper and garlic powder.
  5. Dredge shrimp in fish fry mix. Shake off excess. Arrange on baking sheet.
  6. Pour oil about 3-4 inches n frying pan or dutch oven. Heat to 325.
  7. Fry in batches, 1 ½ minutes on each side or until golden brown. Do not overcrowd in pot.
  8. Drain on wire rack or paper towels.
Notes
*****If you prefer a more puffy fried shrimp, you can add 1 c. self-rising flour to fish fry. I also sometimes add a can of beer to the liquid part. Serve with hush puppies, cole slaw, tartar sauce or catsup. Leftovers make great po-boys!!!!!!!!!!!!!!!!
CREAMY COLE SLAW
 
Creamy Cole Slaw
Recipe By:
Ingredients
  • 1-2 bags of store bought cole slaw (I like to use the traditional slaw and angel hair slaw)
  • 1 medium onion, minced
  • ½ c. sugar
  • 1 c. low fat or fat free Miracle Whip
  • ¼ c. white vinegar
  • 1 t. celery seed
  • 1 t. dry mustard
  • Salt and pepper to taste
Instructions
  1. In large bowl, add cole slaw.
  2. In another container, mix all the ingredients except salt and pepper. Mix until well blended.
  3. Pour over cole slaw. Season to taste. Chill before serving.
Notes
*****Salad best when made at least a day ahead. When you serve if you find there is too much liquid, just drain it off. I use leftover cole slaw for lot of my sandwich wraps.
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